Miso Burnt Basque Cheesecake

This Miso Burnt Basque Cheesecake is a creamy, caramelized treat that blends sweet and savory perfectly, with a touch of umami from the miso.

miso basque cheesecake on parchment paper

Burnt Basque Cheesecake with a Twist
Ingredients & Substitutions
How to Make Miso Burnt Basque Cheesecake
Lisa’s Recipe Tips
Serving Suggestions
Frequently Asked Questions
Miso Burnt Basque Cheesecake Recipe

Burnt Basque Cheesecake with a Twist

I was saving this Miso Burnt Basque Cheesecake for my birthday this year— it has all of my favourite flavours packed into one! I topped it off with soy whip and kinako which gives it a gentle sweetness and freshness and a bit of nuttiness to balance out everything.

This recipe is based off my classic basque cheesecake recipe that already has miso in it, but in much smaller amounts, just enough to substitute salt.

Ingredients & Substitutions

Block Cream Cheese: The primary ingredient for the cheesecake, providing a rich and creamy base. Ensure it is at room temperature for easy mixing and a smooth batter.
Mascarpone Cheese: Adds an extra layer of creaminess and richness. Mascarpone gives a slightly sweet and buttery taste. If unavailable, substitute with more cream cheese.
Granulated Sugar: Sweetens the cheesecake and aids in achieving the caramelized top. It also helps to tenderize the cream cheese.
Large Eggs : Provides structure and stability to the cheesecake. Room temperature eggs blend more easily with the cream cheese mixture, ensuring a smooth texture.
Heavy Cream: Contributes to the creamy and luscious texture of the cheesecake. It makes the batter rich and smooth, enhancing the overall mouthfeel.
Saikyo Miso: Replaces salt and adds a complex, umami flavor with a touch of sweetness, enhancing the depth of flavor in the cheesecake. Saikyo miso is a sweet and mild miso, which pairs wonderfully with the creamy elements.
White Chocolate: Adds a rich, sweet, and creamy flavor to the cheesecake. Melted white chocolate blends seamlessly into the batter, enhancing the overall sweetness and texture.
Vanilla Extract: Adds a subtle flavor that complements the cream cheese. It is optional but recommended for added depth of flavor.

How to Make Miso Burnt Basque Cheesecake

Prep: preheat oven to 450 F / 232 C and line cake pan with parchment paper.
Make the batter: Loosen the cream cheese and then mix in the sugar. Whisk the eggs, mascarpone, heavy cream and vanilla in. Whisk in the miso and melted white chocolate until well mixed and smooth.
Strain the batter: Pour the batter into the prepared pan through a sieve. Tap the cake pan on the counter to remove air bubbles.
Bake: Bake for 22-25 minutes for a 4 inch pan or 30-35 minutes for a 6 inch pan.
Cool and Serve: Allow the cheesecake to cool in the pan to room temperature. For best results, refrigerate it for at least 4 hours or overnight before serving. This will enhance the flavors and make slicing easier.

Lisa’s Recipe Tips

Use room temperature ingredients: Ensure all your dairy ingredients (cream cheese, mascarpone/sour cream, eggs, and heavy cream) are at room temperature. This helps them blend together smoothly, resulting in a lump-free batter.
Melting white chocolate: If melting the white chocolate in the microwave, do it in short bursts and stir in between to avoid burning. If using a double boiler, ensure the water is just simmering and not boiling to gently melt the chocolate.
Strain the batter: This helps achieve the smoothest basque cheesecake.
Don’t over-bake: Avoid overbaking the cheesecake. It should be deeply browned on top and still have a decent jiggle in the center. The cheesecake will continue to set as it cools.

Serving Suggestions

I usually enjoy basque cheesecake as is but this Miso Burnt Basque Cheesecake tastes even better with a topping that helps balance out the slightly more salty umami flavour. Here are some suggestions:

Plain or with a Dusting of Powdered Sugar: Serve the cheesecake plain to fully appreciate its rich flavors, or add a light dusting of powdered sugar for a touch of sweetness and an elegant presentation.
Fresh Berries: Accompany the cheesecake with fresh berries such as strawberries, raspberries, blueberries, or blackberries. Their tartness and juiciness complement the rich, creamy texture of the cheesecake.
Fruit Compote or Sauce: Drizzle a fruit compote or sauce over the cheesecake. Options like berry compote, mango puree, or a citrus sauce (like lemon or orange) add a vibrant and fruity contrast.
Whipped Cream: A dollop of freshly whipped cream on top or on the side adds an extra layer of richness and a light, airy texture that pairs well with the dense cheesecake.
Caramel or Chocolate Drizzle: Drizzle some caramel or chocolate sauce over each slice for added sweetness and a decadent touch. Salted caramel works particularly well with the umami notes of the miso.
Brûlée: Use this recipe as the base and combine it with my brûlée basque cheesecake recipe method!
Toasted Nuts: Sprinkle toasted nuts, such as almonds, hazelnuts, or pecans, over the top. The crunchiness of the nuts adds a nice contrast to the creamy cheesecake.
Pair with Drinks: Pair the cheesecake with a hot beverage like coffee, espresso, or matcha tea for a delightful contrast.

Experimenting with these serving suggestions can create a delightful and memorable dessert experience, highlighting the unique flavors of your Miso Burnt Basque Cheesecake.

Frequently Asked Questions

How to cut clean slices of cheesecake?

For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut.

How to line a cake pan for basque cheesecake?

Cut a large piece of parchment paper, crumple it slightly, and then press it into the springform pan, ensuring it covers the bottom and extends up the sides with some overhang. For a seamless fit, fold and crease the paper to match the contours of the pan, then trim any excess if necessary.

Enjoy!! If you make this Miso Burnt Basque Cheesecake recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!